This zucchini soup is a simple soup with chicken stock, butter, and fresh zucchini, and perfect for spring. This zucchini is so creamy though it is dairy-free. Make a large batch of this soup and store for summer, fall and winter.
Yield: 2 servings
Total Time Taken: 20 minutes
¾ cup white onion, peeled and chopped
2 teaspoons minced garlic cloves
2 pounds zucchini, stemmed chopped
1 tablespoon olive oil
1 teaspoon salt
24 fluid ounce chicken stock
¼ cup basil leaves
- Place a large pot over medium flame, add oil and let heat. Add onion and garlic and cook for 3-5 minutes or until nicely golden brown.
- Then add zucchini, stir in salt and cook for another 5 minutes. Pour in stock and simmer soup for 15 minutes.
- Stir in basil and remove the pot from flame. Blend soup using an immersion blender or food processor until smooth.
- Adjust seasoning, divide soup evenly among serving bowls and serve.
Nutritional Information Per Serving: 156.7 Cal, 11.9 g total fat (8 g sat. fat), 40 mg chol., 625 mg sodium, 8.9 g carb., 2.1g fiber, 4.5 g protein.